Best 10 Soft Buttermilk Sugar Cookies Recipes

GRANDMA AMICO'S BUTTERMILK SUGAR COOKIE CUTOUTS

Steps:

• Mix sugar, shortening, buttermilk, and egg together in the bowl of an electric stand mixer (such as KitchenAid®) until creamy.
• Combine flour, baking powder, baking soda, vanilla extract, and salt in a bowl. Beat into sugar mixture, 1/2 cup at a time, mixing well after each addition. Leave dough to set in a refrigerator for at least 2 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C).
• Roll dough out on a lightly floured work surface using a lightly floured rolling pin to desired thickness. Cut into shapes using cookie cutters and place onto ungreased cookie sheets.
• Bake in the preheated oven until bottoms begin to lightly brown, 8 to 12 minutes. Let cookies cool completely on wax paper or a wire rack, 15 to 30 minutes.
• Combine confectioners' sugar and milk in a bowl. Mix into a paste, adding more sugar or milk as needed. Spread frosting thinly onto cooled cookies and cover with sprinkles.

SOFT SUGAR COOKIES IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
• Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

OLD TIME SOFT SUGAR COOKIES

Steps:

• Cream together the shortening and the sugar. Stir in the egg, buttermilk and vanilla.
• Combine the flour, baking soda and salt. Add the flour mixture to the creamed mixture and stir to combine. Chill dough in the refrigerator for 1 hour. Drop mixture by rounded teaspoons 2 inches apart on a lightly greased baking sheet. If desired sprinkle tops of cookies with white sugar before baking.
• Preheat oven to 400 degrees F (205 degrees C).
• Bake at 400 degrees F (205 degrees C) for 7 to 9 minutes or until set.

BUTTERMILK COOKIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 6 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

SOFT BUTTERMILK SUGAR COOKIES

Steps:

• Combine 1/2 cup buttermilk and baking soda in a small bowl. Set aside until step 5.
• In a stand mixer, cream together the butter and sugar.
• Add eggs, salt, vanilla and 1/2 cup buttermilk. Mix well.
• Add 3 cups of flour and the baking powder. Blend until combined.
• Add the buttermilk/baking soda mixture and the last 3 cups of flour. Mix until the flour is completely incorporated.
• Wrap the cookie dough in plastic wrap and gently press it into a disc. Be sure it is wrapped tightly and refrigerate the dough overnight.
• When you're ready to roll out the dough, preheat the oven to 350 degrees.
• Sprinkle a pastry mat with flour. Divide the dough in half and roll out one-half of the dough, sprinkling flour on top of the dough as needed.
• Cut out the dough in the shapes you'd like. Place the cookies on a nonstick baking mat.
• Bake the cookies at 350 degrees for 9-10 minutes, removing them before they are browned.
• Repeat with remaining dough, rerolling as needed.
• Allow the cookies to cool, the frost them with buttercream frosting and sprinkles, if desired.
• Store in an airtight container.

SOFT BUTTERMILK COOKIES

Steps:

• In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
• Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk and mix well.
• Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheets.
• Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
• For frosting, combine butter, sugar, milk and vanilla in a mixing bowl; beat until smooth. Frost cookies; sprinkle with walnuts if desired.

AMISH SUGAR CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and 2 cups sugar until smooth. Stir in the eggs, one at a time, then the vanilla. Combine the flour, baking powder, baking soda, cream of tartar and salt; stir into the creamed mixture alternately with the buttermilk until well blended. Place big heaping tablespoonfuls onto prepared cookie sheets about 3 inches apart. Sprinkle each cookie with some of the remaining sugar.
• Bake for 10 to 12 minutes in the preheated oven, until edges begin to turn golden. Remove from baking sheets to cool on wire racks. When cool, store in an airtight container.

AMISH SUGAR COOKIES

Steps:

• Preheat oven to 400°F.
• In a very large mixing bowl, cream together; eggs, sugar, and oil.
• Add buttermilk, baking soda, salt, baking powder, and vanilla extract.
• Gradually beat in flour, and beat until mixture is smooth.
• Allow batter sit for about 5 minutes after beating in all the flour.
• Pour by 1/4 cupfulls onto a greased cookie sheet.
• Sprinkle tops of cookies with cinnamon sugar.
• Bake at 400° for 7-8 minutes. Watch carefully and do not overbake.
• If the cookie springs back when touched, it's done.

SOFT BUTTERMILK SUGAR COOKIES

Steps:

• Preheat oven to 375°F.
• In a small bowl, stir together flour, baking soda, and baking powder; set aside.
• In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
• Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles. You can also roll the cookies in the sugar sprinkles before baking.
• Bake for 8-10 minutes or until pale golden. Make sure you don't overcook or it won't be chewy! Let stand for 2 minutes before removing to cool on a rack.

SOFT SUGAR COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy; beat in extracts and eggs, one at a time. In another bowl, whisk together flour, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. , Drop dough by rounded tablespoonfuls 3 in. apart onto parchment-lined baking sheets; flatten slightly with bottom of a glass dipped in sugar. Bake until edges begin to brown, 8-10 minutes. Remove from pan to wire racks; cool completely., For frosting, beat butter, confectioners' sugar, extract and enough water to reach desired consistency. If desired, tint with food coloring. Spread over cookies.